Rosemary basic sourdough

Another day another bread. For today I tried a new basic sourdough, which  I modified by adding Rosemary and olive oil from the sourdough school basic sourdough.


  • 380g water
  • 100g sourdough starter
  • 100g of stoneground whole wheat flour
  • 400g organic strong white flour
  • 10g (1 Tbsp) salt
  • 2 sprigs of Rosemary
  • 2tbsp of nigella seeds
  • 30grams (3 Tbsp) of olive oil
  1. Mix water + starter + flours in a bowl. Let it autolyse for 30 min.
  2. Add the salt + rosemary + nigella seeds and fold so that is just incorporated
  3. Fold  3 times every 30 min.
  4. Shape the dough and either leave it a bowl that has been well oiled or you can use a clean tea towel dusted with flour. Dust the top and cover with another tea towel that has been moisten.
  5. Prove in the fridge for 8-12 hours
  6. Bake at 220C for 1 hour, 180C for 10-15 min


I have to say this is my absolutely favourite basic sourdough work loaf recipes. Comes out airy with loads of bubbles as well as moist and springy. The crust was a bit too soft for my liking I usually quite a decent crush to it.

Rosemary can be replace with thyme or sage. I made a past for the sage and thyme with olive oil simply by using a pestle and mortar so that incorporates better.


it was really wonderful as a cheesy toasty with Dukkah. You can find my Dukkah recipe here. The celeriac and apple soup which was actually easy and quite good despite it being from Jamie Oliver.


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